risotto with radicchio and gorgonzola cheese

Adapted from The Everything Gluten-Free Cookbook. Serves four.

• 5 c. chicken, fish, or vegetable broth
• 2 T. butter
• 2 T. olive oil
• 1/2 c. finely chopped sweet onion
• 1 head radicchio, rinsed and chopped finely
• 1.5 c. arborio rice
• salt and freshly ground black pepper
• 1/4 c. crumbled gorgonzola cheese
• roasted red pepper strips and chopped parsley to garnish

Bring the broth to a slow simmer in a saucepan and keep hot

Heat the butter and oil in a large, heavy pan; add the onion and radicchio and saute until softened, about eight  minutes. Ad the rice and stir. Add salt and pepper.

Add the broth, 1/4 c. at a time, until it is all gone, stirring constantly. This will take about 35 minutes. If the risotto is still not done, add water, 1/4c. at a time.

When the rice is done, stir in the gorgonzola cheese and garnish with strips of roasted red pepper and parsley. Serve hot.